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Thai Red Curry Burgers

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Summertime. This is my first summer with the blog and it is kind of an interesting situation. On one hand, it's great. I'm making new things all the time and enjoying them with a variety of people who are also sharing awesome food with me. I am being creative about what I cook with regards to how well it can travel and where the actual cooking will take place. And im having a lot of fun! All things that should translate to great blog posts right? Well here is the problem. Going straight from work to a mid week BBQ? whoops! Forgot my camera. Trying to prep a pasta salad in a half hour with guests on my couch? Those pics aren't getting taken. Blogging a friends artichoke fritters? No one likes someone hanging over them taking pictures while they are trying to cook. I've found that I have to be satisfied with what I can get. Most blogs don't take pictures of the whole process, but I do because I love it. I think the food looks great during all stages and I think it is helpful to people to see the different steps. But I have to accept that some days, the pics wont be top quality, or the whole process wont be there. I can still show some great shots and explain the recipe for people. And I can always write some cheesy paragraph explaining why.

In my never ending quest to prove to Mandi that she likes burgers, I came up with the idea of a thai curry burger yesterday. Then Mandi said: "don't you realize that by making taco burgers and curry burgers, you are not proving to me that I like burgers, you are just reminding me that I like tacos and curry."  For the curry I threw together a quick variation on a thai red curry paste I thought would go nice with the burgers. I made this from memory based on a few red curry recipes I had seen, my experience with making green curry, and what I thought would be tasty in a burger. In a food processor I threw: 3 or 4 shallots, 4 cloves of garlic, 6 thai red chiles, 2 lemongrass stalks (I use the jarred ones and only use the center, less stringy pieces), a big chunk of ginger (most recipes say "thumb sized" but what does that really mean anyways?), more then 2 tablespoons of coriander seed (the whole seeds please), a teaspoon or 2 of cumin seed, a splash of fish sauce, salt and pepper, and a couple tablespoons of coconut milk, just to help the process. Let that go for a long time to be sure to get all the seeds and ginger chopped up. Then I dumped this into ground beef, mixed it around, and formed patties. This amount was good for a pound and a half of beef which I made into 6 patties.



Amy made some artichoke fritters that were really awesome. Way better then I expected.





The patties. It's good to let them sit all curried up for a bit in the fridge.



Naan as the bun. Isn't that clever??



Some beansprouts for the top of the burgers.



And red pepper.



We used a store bought naan and had to sprinkle it with some water and grill it to wake it up.











Awesome!! I like cheese on me burgers but I don't think any cheese would go well with this.



A quick and delicious salad Amy made. Recipe below.



The burger wasn't the best burger I had ever tasted, but it was great because it was different from your average burger. It was still really delicious.



This is leftover ice cream cake from the other night. Amy wanted me to post this picture because it looked like a sloppy mess at the bottom of this post, but it looks really nice and layered in this picture.



Some gianormous frogs greeted us as we left the house. Gross.


artichoke fritters

Salad was:
black beans
red cabbage
radishes
mango
corn
mixed greens



Dressing was:
EVOO
cumin seeds (toasted)
red wine vinegar
shallots
lime juice
S&P


Burger was: (quoted from above)
In a food processor I threw: 3 or 4 shallots, 4 cloves of garlic, 6 thai red chiles, 2 lemongrass stalks (I use the jarred ones and only use the center, less stringy pieces), a big chunk of ginger (most recipes say "thumb sized" but what does that really mean anyways?), more then 2 tablespoons of coriander seed (the whole seeds please), a teaspoon or 2 of cumin seed, a splash of fish sauce, salt and pepper, and a couple tablespoons of coconut milk, just to help the process. Let that go for a long time to be sure to get all the seeds and ginger chopped up. Then I dumped this into ground beef, mixed it around, and formed patties. This amount was good for a pound and a half of beef which I made into 6 patties.




1 Comment

Ha ha you put the toads in your blog! They like the cat food...and of course the water bowl bathtub (who wouldn't?)

Frog legs anyone?

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